Banana Nut Muffins

Banana Nut Muffins Photo

How’s that for a productive morning?

I made these Banana Nut Muffins the other day when a spot of insomnia woke me up at the crack of dawn and wouldn’t let me go back to sleep. So why not bake a batch of muffins?

And this is why my friends call me the Martha Stewart of the group.

These muffins were so easy to make – altogether, they took less than an hour to make (and that’s including two separate batches!). I was inspired to make this recipe by my dad… my dad doesn’t believe that he’s eaten in a day until he’s had a banana. Dude downs like a bushel a week. At least. I was trained from a young age to do the same and to believe that the banana was the superior fruit (I’ve since decided that blueberries, pears, and apples are more my speed and thankfully my father didn’t disown me upon that declaration).

So when I woke up at 5AM and decided to bake up a storm, I obviously immediately gravitated towards the bananas on my counter… the bananas that I had – uncharacteristically – let brown before I had had a chance to eat them. I saved the bananas and decided to make something delicious. Keep reading for the full recipe – it makes 18 muffins.

Banana Nut Muffins

Banana Nut Muffins

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Prep Time: 15 Minutes
Cook Time: 20 Minutes

Author: Glitter & Spice
Recipe Type: Breakfast, Brunch, Snack
Cuisine: American

Serves: 18


  • 2 cups of flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of sea salt
  • 3/4 cup of sugar
  • 1/3 cup of brown sugar, plus extra for sprinkling on top of the muffins
  • 1 teaspoon of ground cinnamon
  • 5 bananas, mashed
  • 2 eggs, lightly beaten
  • 1/2 cup of butter, melted
  • 1/3 cup of walnut pieces
  • 1/3 cup of pecan pieces


Preheat the oven to 375°F (190°C) and grease a muffin tin with nonstick cooking spray. Place muffin liners in the tins and set aside.

In a large mixing bowl, combine the flour, baking powder, baking soda, sea salt, sugar, 1/3 cup of brown sugar, and ground cinnamon and stir. Add the mashed bananas, beaten eggs, and melted butter and stir until the mixture is smooth. Add the walnut and pecan pieces and stir to incorporate into the mixture.

Spoon the muffin batter into the prepared muffin cups (should have a bit leftover, this recipe makes 18 muffins), top with a sprinkling of brown sugar (about 1/4 teaspoon), and place the muffin tin in the oven. Bake for about 20 minutes or until the toothpick test comes out clean. Let the banana nut muffins cool in the tin for 2-3 minutes before plating and serving.